Ingredients
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1 (8 ounce) package cream cheese, softened
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1 (15 ounce) can pumpkin puree (about 2 cups)
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1 (14 ounce) can eagle brand sweetened condensed milk (NOT evaporated milk)
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2 tablespoons all-purpose flour
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2 tablespoons ground cinnamon
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1 teaspoon pumpkin pie spice
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1 cup pecans, finely chopped
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4 (8 ounce) packages refrigerated crescent dinner rolls
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1/2 cup granulated sugar
Instructions
- Preheat oven to 375°F
- In large bowl, blend cream cheese, pumpkin, EAGLE BRAND®, flour and spices until combined and smooth.
- Unroll crescent rolls; separate and lay flat. Evenly spread 1½ tablespoons of pumpkin mixture over the uncooked dough. Sprinkle 1 teaspoon chopped nuts over the pumpkin layer, then roll into crescent shape.
- Sprinkle top of rolls with sugar. Bake 11 to 13 minutes or until slightly golden brown.
- Store leftovers covered at room temperature.